Black Forest Chocolate Ripple Cake

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  • Black Forest Chocolate Ripple Cake

Black Forest Chocolate Ripple Cake We do love the Traditional Old School Ripple Cake here at Stay at Home Mum.  Mainly because of its ‘Can’t be Assed’ attitude.  Chocolate biscuits + Cream = Cake?  Sounds like a winning combo to…

Black Forest Chocolate Ripple Cake

We do love the Traditional Old School Ripple Cake here at Stay at Home Mum.  Mainly because of its ‘Can’t be Assed’ attitude.  Chocolate biscuits + Cream = Cake?  Sounds like a winning combo to us.  Sure, there is the standard Chocolate Ripple Cake recipe – and that’s good, we like it.  But if you want to up your game and make something a tad schmancier – than why not try this Black Forest Chocolate Ripple Cake version.  Even richer and easier!

Remember that this cake is best made the day before you plan to eat it – this makes the flavour just engulf the biscuits and the cream – delish!

Black Forest Chocolate Ripple Cake | Stay at Home Mum

Black Forest Chocolate Ripple Cake | Stay at Home Mum

 

 

serves
6
time needed
prep cook
ingredients
8
difficulty
Easy
rating (click to rate)
be the first to rate this

Ingredients

  • 1 packet Chocolate Ripple Biscuits
  • 200 ml Fresh Cream
  • 1/2 tsp Vanilla Extract
  • 1 Flake Chocolate Bar Or Grated Chocolate

For The Morello Cherry Coulis

  • 335 grams Morello Cherries (or Half A Bottle)
  • 1 tsp Cornflour
  • 1 tbsp Caster Sugar


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Method

How to Make Black Forest Chocolate Ripple Cake:

To Make The Morello Cherry Coulis

  1. Drain the cherries and place in a saucepan with 1/3 cup of the juice, cornflour and sugar
  2. Bring to the boil over medium heat and cook until it starts to thicken\
  3. Blitz with a stick blender and chill in the fridge

To Construct The Cake

  1. Whip the cream and vanilla
  2. Place a strip of cream across the base of a platter
  3. Smear one cookie with cream, place another one on top, add a smear of coulis and another dollop of cream then stand the cookies on its side and repeat the process until your platter is full.
  4. Add some coulis to the remaining the cream and fold through so it creates a ripple effect then smear over the outside of the cake.
  5. Top with fresh cherries, some coulis and flake and refrigerated for about 6 hours.

Notes

NOTE:

This cake is even better the next day

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